Name: Gnocchi with balsamic mushrooms, tomatoes and asparagus
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 onion; ½ red chilli; 1 clove of garlic; 100g exotic mushroom mix; 1 handful cherry tomatoes; 1 bunch asparagus; 2 Tbsp balsamic vinegar; Parsley, basil or mint leaves; Lemon juice; Mint leaves to decorate; 250g ready-to cook gnocchi

Gnocchi with balsamic mushrooms, tomatoes and asparagus

4 May 2022

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This Gnocchi with balsamic mushrooms, tomatoes and asparagus is made with exotic mushrooms, but you can use normal chestnut mushrooms too. The dish is vegan, healthy and super easy to make - ideal for a quick and easy lunch or supper, served with crispy salad. I made it with gluten-free spinach gnocchi.

Ingredients

1 onion
½ red chilli
1 clove of garlic
100g exotic mushroom mix
1 handful cherry tomatoes
1 bunch asparagus
2 Tbsp balsamic vinegar
Parsley, basil or mint leaves
Lemon juice
Mint leaves to decorate
250g ready-to cook gnocchi

Instructions

Thinly slice the onion, garlic and chilli. Cut the mushrooms too, if they’re too big.Cut the tomatoes in half.
Remove the woody ends of the asparagus.
Heat some olive oil in a frying pan and gently sauté the onion, garlic and chilli until soft. Add the mushrooms, tomatoes and a squeeze of lemon juice, then put a lid on and cook over low heat for about 8 minutes. When the mushrooms have shrunk and released their liquid, add the asparagus and balsamic, season with salt and pepper, then cook for 3 more minutes.
Turn up the heat and slightly caramelize the vegetables. Add more balsamic, if needed. Stir in some herbs, put a lid on and rest.
Meanwhile heat a pan of water. When boiling, add the gnocchi. When they float to the surface (in about 2 minutes), remove them with a slotted spoon.
Toss the gnocchi with the mushroom mixture and serve, garnished with mint leaves.